Homemade calzone with pepperoni and cheddar

Table of contents:

Homemade calzone with pepperoni and cheddar
Homemade calzone with pepperoni and cheddar


  • May 75
  • 235 ml warm water
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1 teaspoon s alt
  • 300 g flour
  • 1 teaspoon olive oil
  • 125 g ricotta
  • 170 g cheddar, grated
  • 115 g pepperoni sausage, sliced
  • 35 g fresh mushrooms, chopped
  • 1 tablespoon dried basil
  • 1 egg for spreading


To prepare the dough:

In a large bowl, dissolve the yeast in the warm water.Add 1 tablespoon olive oil, s alt and sugar. Mix with 125 g of flour and mix well. Let it rest for a few minutes. Carefully add the remaining flour. Knead a soft and smooth dough. Knead on a floured surface for about 5-6 minutes until elastic. Place the dough in a bowl greased with 1 teaspoon of olive oil. Cover with plastic wrap and let rise 40 minutes until doubled.

To make the filling:

While the dough is rising, combine the ricotta, cheddar, pepperoni, mushrooms and basil in a large bowl. Stir well. Cover and refrigerate for 30 minutes to chill. Preheat the oven to 200 degrees.

Once the dough is ready, divide it into two balls. Roll them out on a floured surface. Fill each round of dough with the filling, spreading it evenly. Fill from one end of the dough so that you can overlap with the other end. After closing the calzone, press the edges well to seal.Do the same with the other calzone.

Grease the pizzas with the beaten egg. Bake for 30 minutes until golden.

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